Salted Caramel Shortbread

Make the caramel. Place sugar in heavy bottom pan on gentle heat, melt and cook until dark amber brown. Add sea salt and pour immediately onto a sheet of silicone paper to cool. When cold and brittle smash up into small pieces or whizz in a blender - not to fine powder to ensure there are plenty of pieces in the mix.

Add flour, sugar, softened butter to mixer bowl and mix until just coming together. Add caramel pieces. Now add a dash of double cream to bring the mixture together to a cookie dough consistency.

Chill for half an hour (not absolutely necessary) and roll out to preferred thickness. Cut into rounds, place on non stick baking sheet and bake at 170 for 10 - 15 mins until golden.

Remove and allow biscuits to cool on the sheet until the can be safely transferred to a cooling rack. Makes around 40 biscuits (depending on preferred thickness)